Fluffy Lofty Buttermilk Pancakes

Saturday, February 21, 2015

Breakfast is big in our home. I've successfully ingrained this into my children: Breakfast is the most important meal of the day. Insert meme of Success Parent here!

Now we may all wake up and leave at different times of the day, but nobody escapes breakfast, except the owl. But then, she will have a meal upon awaking at noon or 2pm anyway, so technically, that was her 'break fast' meal.

This recipe serves 6 to 8 hungry family members, ranging from famished to 'Oh, okay, I'll have some'. I didn't weigh it down with great grains as this is supposed to be a light and pillow-y pancake.

2-1/2 cups unbleached flour
1/3 cup sugar
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
4 large eggs
2-1/2 cups buttermilk
4 tbsp (1/2 stick) unsalted butter, melted

1. Whisk all dry ingredients together in a large bowl.
2. In a medium bowl, whisk the wet ingredients together. Yes, you can use the same whisk :)
3. Whisk wet into dry until just combined, batter will be okay if still a little lumpy.

4. Heat a griddle over medium heat and spray or brush with oil.
5. Ladle 1/3 cup of batter onto the pan. Cover, cook until golden and bubbles form on top.
6. Flip and cook the other side through.

7. Stack, pile some berries on top, sprinkle some icing sugar and your choice of honey or maple syrup.

You know you've nailed it when the kids are lining up next to the stove with plate in hand.

Adventurous? Or just bored with same-o same-o? Try my rice flour pancakeseggnog pancakesDanish puff pancakes and lemon ricotta pancakes.


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